Creamy Vegan Cauliflower Soup
Servings: 2 servings
Calories: 367kcal
Print Recipe
Add to Collection
Equipment
Ingredients
- 2 tsp olive oil
- ½ medium cauliflower (cut into florets)
- 2 tbsp almonds (sliced)
- ¼ tsp chili flakes
- ¼ tsp cinnamon
- ¼ tsp cumin, ground
- ¾ tsp onion powder
- 1 tsp paprika powder
- 1 cup (240 ml) milk of choice
- 2 ½ cups (600 ml) vegetable broth
- Salt to taste
- ⅓ cup (60 g) red lentils
- 2 slices wholegrain bread
- 1 handful cilantro/coriander, fresh
Instructions
- Prepare the cauliflower florets.
- In a large pot, heat over high heat the olive oil. Add cauliflower and chopped almonds. Roast until they begin to brown.
- Add chili flakes, cinnamon, cumin, paprika and onion powder. Mix to cook for 1 more minute.
- Add milk of choice and half the vegetable broth. Once the liquid boils, simmer for about 3 minutes or until the cauliflower is tender.
- With a hand blender blend until you get a creamy consistency.
- Add the rest of the vegetable broth, salt and red lentils. Simmer for about 15 minutes with a lid on, until lentils are tender and the soup has reduced to a semi-thick consistency. Be careful to stir so the bottom doesn’t stick.
- Taste and add more salt and black pepper per taste.
- Serve soup topped with more chopped almonds, cilantro leaves and a drizzle of olive oil. Eat with a side of bread.
Video
Nutrition
Calories: 367kcal | Carbohydrates: 46g | Protein: 21g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 2561mg | Potassium: 1064mg | Fiber: 16g | Sugar: 8g | Vitamin A: 1597IU | Vitamin C: 72mg | Calcium: 262mg | Iron: 6mg